Wednesday, March 31, 2010

Cool Season Herbs & Veggies Are In

Locally Grown * Certified Organic
Help From Above Farm
has supplied us with

Market Packs - $4.00 each - 6 plants per pack
Arugula * Broccoli * Brussel Sprouts * Red Lollo Lettuce
Hull Peas * Sugar Snap Peas * Spinach * Cilantro
Tangy Mesclun Mix * Mixed Leaf Lettuce * Lacinato Kale
Red Beets * Red Chard * Collard Greens
Cabbage & Cauliflower

3" Pots - priced per variety - $2.50 - $4.00
Yellow Potatoes * Sweet Basil * Thai Basil * Dill * Fennel
Italian Flat Leaf Parsley * Sage * Thyme * Rosemary
Oregano * Lavender * Peppermint & Spearmint

Sunday, March 14, 2010

Celeriac Salad

Ingredients

celeriac.jpg

  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped parsley
  • 1 lb celery root - quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • Salt and freshly ground pepper

Method

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Beet Hummus Recipe - Great for the 4th.

Thank you Celeste - member of our Buyer's Co-op for the following recipe.

Ingredients

  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.